Wednesday, May 9, 2018

Parmesan Fish Ala Pam

When I saw Pam’s post and recipe for Parmesan Halibut on her For The Love Of Cooking blog, I knew it had to be tried but with the grouper I had in the freezer, rather than halibut.  However, when we went to get it out all we could find was red snapper but I thought Pam’s recipe would work with any white fish.

Here's a finished shot of Pam's Halibut but please visit her site for more how-to pics.  




I followed the recipe and made double the amount shown below for my two plus pounds of snapper.

Parmesan Halibut Grouper Snapper

INGREDIENTS:
½ cup of mayonnaise
1 tbsp parmesan, grated
1 clove of garlic, minced
1½ lbs halibut, skin on
Sea salt and freshly cracked pepper, to taste
Fresh parsley, chopped
Lemon wedges

INSTRUCTIONS:
1. Preheat the oven to 500 degrees. Coat a baking dish with cooking spray.
2. Whisk the mayonnaise, 1 tablespoon of parmesan cheese, and minced garlic together until well combined.
3. Place the halibut pieces in the baking dish skin side down then season with sea salt and freshly cracked pepper, to taste.
4. Brush the mayonnaise mixture evenly over each piece of halibut on the top and sides.
5. Sprinkle the remaining bit of parmesan on evenly on each piece of fish.
6. Place into the oven and bake for 10 minutes.
7. Turn the oven to broil and cook, watching carefully for another 1-2 minutes, or until the top is golden brown and the fish is cooked through.
8. Remove from the oven and sprinkle with fresh parsley.
9. Serve with lemon wedges. Enjoy

I forgot to take a shot of mine (Pam's looks better) but I thought is was delicious as the topping added to but did not hide the taste of the fish.

And now I have a fish story based on Bev saying this dish was okay but needed more flavor.  Even though she will eat unique seafood flavors such as fried oysters and shrimp, salmon, and crab, she will only eat very mild white fish – no river trout for her.  But when she said this dish needed more flavor, it finally dawned on me that the problem was that she could actually taste the fish.  She loves lemon/butter/garlic,/caper sauce on her crappie or highly seasoned breaded and fried grouper, etc, which hide the fish flavor.  So my deduction is by "more flavor", she actually meant enough flavor to mask the taste of the fish like sauces and breading can do.  I believe the bottom line is she does not really like white fish whether it’s from the river, lake, or ocean no matter how fishy tasting it is.  

We’re taking a trip to the Great Lakes this summer and one of the things that I’ve seen on TV and want to try is a Great Lakes White Fish boil but now I know that unless there is something else for her and Pat (same fish affliction) to eat, I had best go alone.  Married 30+ years and still figuring her out – not sure I will have enough time.

If you actually like fish, I'm sure you will enjoy Pam's recipe - thanks Pam for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/26/18 Meal Date

8 comments:

  1. Sounds good. You will love the fish boils up this way! I was never much of a fish eater when we moved to Chicago area and was not looking forward to the fish boil we were invited to. Turned out, it was delicious and we've been to many more since then.

    ReplyDelete
  2. Yummmmmm... Sounds delicious. I do like white fish ---so whatever you chose would be good.. I do love Grouper --since we used to eat a lot of Grouper when I lived in Venice, FL in the '70's......

    Hugs,
    Betsy

    ReplyDelete
  3. Bev is so funny! I am not a fan of super fishy tasting fish either, that's why I love halibut. I am glad you liked the recipe and it's good to know it works with Snapper.

    ReplyDelete
  4. Larry, Great looking adaptation of Pam's recipe! Great dinner...and fairly healthy too! We tried a whitefish boil once, over in Wisconsin's Door County NE of Green Bay. Way too bland for us... I just don't 'get' the attraction of 'boils'. Let me know where you're headed in Michigan...it's my home state and there are some really neat spots across the state! Take Care, Big Daddy Dave

    ReplyDelete
  5. Pam's pictures always remind me of how inadequate my pictures are. But this sounds like a great fish recipe. Thanks for posting it.

    ReplyDelete
  6. Halibut is my favorite fish - when I'm feeling rich. It can carry a price tag of up to $30 a pound here. Thanks for a great recipe to try.

    ReplyDelete
  7. My favourite fish. Your halibut looks delicious.

    ReplyDelete

I appreciate and enjoy your comments